Judy Bart Kancigor
These fritters—from a recipe is by Wendy Altman Cohen—puff up into all sorts of odd shapes and disappear as quickly as you fry them.
Variation: Instead of the Parmesan cheese, serve the fritters with ranch or blue cheese dressing.
This dish was featured as part of our Hanukkah Recipes photo gallery.
- 1 1/4 to 1 1/2 pounds zucchini, unpeeled, finely grated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 2 teaspoons plus a pinch of kosher salt
- 2 large eggs, separated
- 1/3 cup whole milk
- 1 tablespoon unsalted butter or margarine, melted
- Vegetable oil or solid vegetable shortening, for deep-frying
- 1/3 cup freshly grated Parmesan cheese
1Spread the grated zucchini on ink-free paper towels to drain, about 10 minutes.
2Stir the flour, baking powder, sugar, and the 2 teaspoons salt together in a large bowl.
3Beat the egg yolks well in a separate bowl. Stir in the milk and melted butter.
4Beat the egg whites with an electric mixer on medium-high speed until foamy. Add the pinch of salt, increase the speed to high, and beat until stiff peaks form.
5Stir the egg yolk mixture and the drained zucchini into the flour mixture. Carefully fold in the beaten egg whites.
6Pour oil to a depth of 1 to 2 inches in a deep-fryer or a large, deep frying pan. Heat the oil to 375°F.
7Carefully drop the batter, 1 tablespoon at a time, into the hot oil. (Do not crowd the pan, or the temperature of the oil will decrease and the fritters will be soggy.) Fry, turning once, until golden brown all over, about 3 minutes. As they are cooked, use a slotted spoon to transfer the fritters to ink-free paper towels to drain. Continue frying until all the batter is used.
8To serve, shake the fritters in a paper bag with the Parmesan cheese. Serve hot.
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